CHOCOLATE BISCOTTI RECIPES

CHOCOLATE BISCOTTI RECIPE | ALLRECIPES

Chocolate Biscotti Recipe | Allrecipes image

This recipe takes some time and quite a few cookie sheets, but well worth it when you are enjoying a cup of coffee.

Provided by Leigh Anne

Categories Desserts Cookies Chocolate Cookie Recipes

Yield 4 dozen

Number Of Ingredients 8

Ingredients

2?½ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
5 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 cup blanched slivered almonds

Steps:

Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.
Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.

Nutrition Facts : Calories 160.6 calories, CarbohydrateContent 29.1 g, CholesterolContent 38.8 mg, FatContent 3.8 g, FiberContent 1.6 g, ProteinContent 4.1 g, SaturatedFatContent 0.7 g, SodiumContent 116.8 mg, SugarContent 17 g

CHOCOLATE BISCOTTI | BETTER HOMES & GARDENS

Chocolate Biscotti | Better Homes & Gardens image

Chocolate biscotti pairs perfectly with coffee or as a light after-dinner dessert!

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 2 hours 3 minutes

Prep Time 28 minutes

Yield 32 slices

Number Of Ingredients 8

Ingredients

? cup butter, softened
? cup sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1?¾ cups all-purpose flour
½ cup semisweet chocolate pieces or white baking pieces (optional)
1 teaspoon shortening (optional)

Steps:

In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. Using a wooden spoon, stir in any remaining flour.
Divide dough in half. On a lightly floured surface, shape each half into a 9-inch-long log. Place logs 5 inches apart on a lightly greased cookie sheet. Flatten logs until 2 inches wide.
Bake in a 375 degree F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on an ungreased cookie sheet.
Bake slices in a 325 degree F oven for 8 minutes. Turn slices over. Bake 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. If desired, melt chocolate or white baking pieces with shortening; drizzle over cooled cookies. Store biscotti in an airtight container at room temperature up to 1 week. Makes 32 slices.

Nutrition Facts : Calories 77 calories, CarbohydrateContent 12 g, CholesterolContent 18 mg, FatContent 3 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 54 mg

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This is a variation on the almond biscotti recipe I posted. I prefer the almond biscotti but most of my friends prefer this recipe. I have tried hazelnuts, almonds, and semi-sweet chocolate chips in place of the white chocolate chips. All of them were great. I don't even have a favourite!
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Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes. Turn each cookie to expose the other cut side and place in oven for another 12 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

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The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 67 per serving

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Total Time 1 hours 35 minutes
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1. Heat the oven 180ºC/gas 4. Line 2 large baking trays with baking paper.
2. Weigh out all the dry ingredients and very roughly chop the chocolate, pistachios and cranberries into chunks.
3. Put the flour, cocoa, sugar, half of the chocolate, baking powder and ½ teaspoon of sea salt into a food processor. Pulse until the mixture resembles fine crumbs.
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From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 125.3 per serving

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Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
Calories 181 calories per serving

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